Pecan Marsala Cake Recipe (GF) (LF)

Pecan Marsala Cake is a decadent 'grown-up' cake that I made for a dinner with a couple of friends; one of which is gluten intolerant, the other lactose intolerant - both seemed to enjoy this for dessert. Probably because this soft and moist cake comes with the comforting aromatics of Marsala. It is right at home as part of  afternoon tea or as treat with a cup of good coffee.

Pecan Marsala Cake

INGREDIENTS:

For Cake:
4 eggs, separated
1 egg white
140g caster sugar
200g pecans, chopped
4 heaped tbsp (GF) breadcrumbs
1/2 heaped tsp cream of tartar

For Icing:
225g margarine
255g icing sugar
10mL Marsala

Pecan halves and cocoa powder to decorate.

METHOD:

Preheat oven to 180 degrees celcius
Beat egg yolks and sugar until pale and fluffy.
Add nuts and breadcrumbs then mix briefly.
In another bowl, beat the 5 egg whites and cream of tartar until stiff.
Fold 2 tablespoons of egg whites into pecan mixture then gently fold in the rest.
Spoon into a 20cm, greased and lined, springform tin.
Bake for 35 minutes.
Leave to cool in tin for 20 miuntes, then turn out and remove lining.
Allow to cool on a cake rack
Beat margarine and icing sugar until light and fluffy.
Add Marsala, a little at a time.
Slice cake horizontally and when cold, sandwich together with about a third of the icing.
Cover top and sides of cake with icing.
Decorate cake with pecan halves and a dusting of cocoa powder

Hints:
- Do not add too much or over beat when adding Marsala or the icing may separate.
- Can be made in advance and stored in an airtight container in the refrigerator until required. 
- Can add up to 75mL of Marsala to the icing if you want a more 'adult' cake.


Enjoy!

Just desserts here

Orange Marsala Sauce (GF) (LF) Recipe

This sauce goes well with decadant chocolate desserts such as chocolate and pistachio bavarois where a sweet fresh sauce is needed to cut through an intense richness. Made with eggs, it is like a thin custard. The spike of Marsala intensifies the orange flavour and aroma. If you don't have Marsala, dry sherry can be used instead.

INGREDIENTS:
4 eggs, beaten
200g caster sugar
Grated zest of 1 orange
140 mL fresh orange juice
55g Margarine
60 mL Marsala

METHOD:
Put eggs, sugar, orange zest and orange juice into a blender or food processor and process for a few seconds.
Transfer toa non-stick saucepan and cook over a low heat until mixture thickens. Keep stirring to prevent sticking but do not allow the mixture to boil as it will separate.
Once thickened, quickly beat in the margarine and marsala.
Transfer to a bowl or jug and allow to cool, then cover and chill until required to serve.

Enjoy!